Why plant-based eaters are the new flexitarians

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Serves 8

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In large pot over medium heat, add olive oil. When hot, add shallots. Turn heat down to medium-low, cover, and cook, stirring occasionally, for 10 to 12 minutes. Add garlic and parsley, cover, and cook for another 5 minutes. Add a splash of water, if needed,  and simmer sauce, uncovered, for 2 minutes. Add drained tomatoes, sugar (if using), salt, and pepper; bring sauce to a gentle boil. Reduce heat to medium-low, cover and simmer for

30 minutes, stirring occasionally so the sauce doesnu2019t stick to the pot.

Meanwhile, drain and rinse soaked cashews, then drain again and transfer to food processor or high-powered blender along with tofu, lemon juice, lemon zest, miso paste, salt, and pepper. Process until smooth, adding a few tablespoons of water, if necessary, to blend. Taste and add more salt or lemon, if desired. Set aside.

In large bowl, sprinkle eggplant slices with salt, then transfer to large colander. Leave for 15 minutes to drain excess water.

Rinse and pat dry eggplant slices, then rub them with olive oil. Transfer to 2 baking sheets and broil one sheet at a time under high for about 5 minutes, or until softened. Reduce oven to 400 F (200 C).

In bottom of 11 x 7 x 2 in (28 x 18 cm x 5 cm) baking dish, pour one-third of marinara sauce. Top with one-third of basil leaves and a layer of broiled eggplant. Spread one-third of tofu-cashew ricotta on top, followed by one-third of chickpeas. Repeat 2 more times with remaining marinara sauce, basil, eggplant slices, tofu-cashew ricotta, and chickpeas.

Bake lasagna in a preheated oven for 45 minutes.

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Dinner

Entree

Plant-Based Eggplant Lasagna with Chickpeas, Marinara, and Tofu-Cashew Ricotta

Serves 4

Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment and set aside.

Peel sweet potatoes, if you wish, and chop into fries, about 1/4 x 1/4 x 3 in (0.6 x 0.6 x 7.5 cm). In large bowl, toss sweet potatoes with olive oil, salt, pepper, and harissa paste, if using. Then spread in a single layer on prepared baking sheets.

Bake for 30 to 45 minutes, until tender on the inside and caramelized on the outside. Turn halfway through baking.

Remove from oven and serve immediately with a spoonful of pomegranate molasses for dipping or with small individual dipping bowls of pomegranate molasses on the side.

Appetizer

Side Dish

Harissa-Roasted Sweet Potato Fries with Pomegranate Molasses

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